Ingredients
Method
Preheat the oven to 375°F (190°C).
In a large baking dish, add the uncooked basmati rice, chicken broth, salt, pepper, and oregano. Stir gently to combine.
Place the chicken breasts on top of the rice mixture. Season the chicken with salt, pepper, and a sprinkle of oregano.
Cover the baking dish tightly with aluminum foil; this will trap steam to cook the rice and chicken.
Bake in the preheated oven for 40 minutes.
While the chicken and rice are baking, prepare the tzatziki sauce: In a medium bowl, mix together the Greek yogurt, grated cucumber, minced garlic, dill, lemon juice, salt, and a dash of pepper. Stir until well combined.
After 40 minutes, remove the foil from the baking dish and check if the chicken is fully cooked (internal temperature should reach 165°F or 75°C) and the rice is tender. If needed, return to the oven uncovered for an additional 5-10 minutes.
Once done, remove from the oven and let it sit for about 5 minutes before serving.
To serve, fluff the rice with a fork and plate the rice and chicken topped with fresh cherry tomatoes and red onion. Drizzle tzatziki sauce generously over the chicken and rice.
Prep Time: 10 minutes | Total Time: 55 minutes | Servings: 4
- Presentation Tips: Serve the dish family-style in the baking dish, garnished with extra dill and a few cucumber slices for added freshness.